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Salsa Verde Chicken & Rice Skillet

Salsa Verde Chicken & Rice Skillet
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Savor the deliciousness of this Salsa Verde Chicken & Rice Skillet, a vibrant and satisfying dish that’s perfect for busy weeknights. In just 30 minutes, you can create a wholesome meal that brings together tender shredded chicken, zesty salsa verde, and creamy cheese in one convenient skillet. This family-friendly recipe is not only simple to prepare but also incredibly versatile—customize it with your favorite vegetables or grains to suit everyone’s taste. Enjoy the comforting flavors and minimal cleanup, making this dish an ideal choice for gatherings or cozy dinners at home.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • 15.5oz salsa verde
  • 1 can (4oz) diced green chiles
  • 1 cup white long grain rice
  • 2 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 can black beans, rinsed and drained
  • 1/2 cup roasted corn
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • dash of black pepper
  • 3 tbsp cilantro
  • optional toppings: avocado, red pepper flakes

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Sauté minced garlic and diced onion until fragrant and translucent.
  3. Mix chili powder, sea salt, cumin, garlic powder, and black pepper; add to the pan and combine well.
  4. Incorporate rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice; stir thoroughly.
  5. Bring to a boil for 2–3 minutes then reduce heat to low and cover for 15 minutes.
  6. Check rice for doneness; if necessary, cook longer until tender.
  7. Once cooked, turn off heat and sprinkle cheese on top; cover until melted.
  8. Garnish with fresh cilantro and serve warm.

Nutrition

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